Montblanc roll
By VicentaLakin
if you don't do it again, i'll lose my personal credit. it's delicious
Recipe Recommendations
- eggs of 3
- low powder 60g
- white granulated sugar 45G
- corn oil 25g
- milk 55g
- light cream appropriate amount
- chestnut paste appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Montblanc roll
1
Get your food ready
2
dissociate the yolk, add 10 g sugar, stir it up a little bit white with an eggbeater and mix it with corn oil
3
Join the milk mix
4
Scan low-banded flour
5
It's soft and thin
6
Separated protein, placed in an oil-free, water-free deep basin, added three times to white sugar to wet hair bubbles
7
The yolk paste and the protein frost are trimmed with a razor
8
Paste down to the grill, flatten the surface, lift it to shake the internal bubble, put it in a preheated oven, put it in the middle, up and down, 180 degrees, 15 minutes
9
Get out of the oven and dry, cut off the edge, put on a chestnut mud, then put on some cream
10
Scroll it up
11
The frozen chestnut mud, which was unfrozen and turned in the microwave for two minutes, immediately restored its smoothing tastes, which was left cold. ♪ Or don't unfrozen ♪
12
Chestnut mud is even with light cream, and it's in a fresh bag
13
Cut your little mouth, squeeze your noodles, squeeze your... handiwork
14
We'll make some copies before we pack themMontblanc roll Make Tips
Oven time and temperature for reference only.